Through frying, roasting, braising or other methods, both French and Chinese chefs know how to cook beef to make it deliciously tender. Stewing, for example, brings out more unique flavors in beef by adding different types of ingredients and spices.

Featuring a slightly sour and spicy flavor, beef burgundy (beef bourguignon) is one of the most famous beef dishes in France. As its name suggests, it originates from the Burgundy area of central France. The beef is stewed in soup stock with vegetables such as onions, carrots, mushrooms, potatoes and spices for hours. What makes its flavor unique is a hint of sourness from the Burgundy red wine.

Stewed beef brisket with tomatoes is a popular dish in China that also has a palatable sour flavor. To make the beef fully absorb the flavor of the tomatoes, the tomatoes are peeled and chopped into small slices. During the stewing process, Chinese chefs will also add green onions, ginger and a little bit garlic to enrich the flavors. Of course, if you prefer a more sour flavor, you can also add some ketchup to improve the taste.